Ultra High-Protein • Meal-Prep Friendly
Serves: 4 bowls
Protein: ~30–40g per bowl
Ingredients
Base
2 cups low-fat or full-fat cottage cheese (small curd)
4 large eggs
½ cup vanilla protein powder (whey or casein works best)
½ cup rolled oats (or oat flour)
1–2 tbsp maple syrup or honey (optional, to taste)
1 tsp vanilla extract
1 tsp baking powder
½ tsp cinnamon
Pinch of salt
Fruit
1½ cups blueberries (fresh or frozen)
Optional Toppings (post-bake)
Greek yogurt
Almond butter or peanut butter
Extra blueberries
Lemon zest
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish or 4 ramekins.
Blend cottage cheese until smooth (this makes it cheesecake-like).
In a large bowl, whisk eggs, then mix in blended cottage cheese.
Add protein powder, oats, sweetener, vanilla, baking powder, cinnamon, and salt. Stir until smooth.
Gently fold in blueberries.
Pour into baking dish or divide into ramekins.
Bake 30–35 minutes, until set in the center and lightly golden.
Cool slightly before serving (it firms up as it rests).
Texture & Flavor
Inside: creamy, custard-like
Top: lightly baked, almost cheesecake vibes
Not overly sweet—perfect for breakfast
High-Protein Variations 💪
Extra Protein
Add ¼ cup liquid egg whites
Use casein protein powder for thicker texture
Lower Carb
Swap oats for almond flour
Use sugar-free maple syrup
More Dessert-Style
Add lemon zest
Swirl in blueberry preserves before baking
Meal Prep Tips
Store in fridge up to 4–5 days
Reheat gently in microwave (or eat cold—still great)
Freezes well if sliced first
Macro Estimate (per bowl)
Calories: ~350–400
Protein: 30–40g
Carbs: ~25–35g
Fat: ~10–15g
